抗菌剤ジャーナル

Antibacterial and Antifungal Properties of Essential Oil Blends

Abstract

Jillian A Parker*, Eduardo Encina and Antony DG Jones

Pathogenic microorganisms represent an ever-increasing human health concern. Simultaneously, there is an increased desire for naturally derived, antimicrobial agents for use in consumer products. Essential oils, which are derived from natural plant materials and typically have a long history of use, are sources of alternative, non-antibiotic antimicrobial agents. In particular, oregano (Origanum vulgare) oil and its respective constituents have been shown to have antimicrobial properties. In this study, the minimum bactericidal concentration (MBC) and minimum fungicidal concentration (MFC) of two essential oil formulations containing oregano oil as the main constituent were determined. Results showed that the essential oil formulations effectively inhibited growth of Escherichia coli with MBCs of around 2.0-5.7 mg/mL in vitro. Additionally, the formulations exhibited MFCs of 2.8-4.0 mg/mL and 1.4-2.0 mg/mL against the fungal species Candida albicans and Candida auris, respectively. The demonstrated antibacterial and antifungal properties of these naturally derived antimicrobial formulations provide a ‘greener’ alternative than traditional synthetic chemicals that may be useful in consumer products, such as cleaning agents